Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Wild garlic pesto makes a great addition to the spring dining table, perfection on pasta and spooned into soup too.
Delicious reward from some hedgerow foraging. A great way of making your Ramsons last!
A fantastic way of using up this abundant plant. Three Cornered Leek is often seen as a weed but this prolific allium can cause quite a stir in the kitchen.
This recipe is a fresh and simple Asian inspired stir fry dish flavoured with oyster sauce, soy sauce, fish sauce and fresh ginger combined with the pure flavours of the tofu and aubergine. A healthy, quick, delicious and nutritious dinner.
Much of what's underfoot this time of year--tender young dandelion, sharp wild garlic, even forsythia blossoms--is edible.
Wild but very mild Alioli recipe, based on the original Catalan recipe. No egg yolks/ No food processor. Serve with potatoes, meat,fish or add to sandwiches.
Stonecrop, a succulent that grows wild in the mountains of Colorado makes a surprisingly crunchy, flavorful, and easy dill pickle.
First time foraging and the resulting ramp and wild garlic/onion pickles!
Give some love to this ubiquitous (if less glamorous) cousin of the ramp. What's not to love about free pickles and pesto?